Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1887-02-10
THE COCOA PLANT.
] It's Seeds. Commonly Known as Chocolate
First Used by Spanish Monks.

! Its Seeds. Commonly known as Chocolate
First Uses. by Spanish Monks.
When Fernando CorteZ went to Mex
leo in search of gold, the first discovery
he made was chocolate. This new sub
stance was considered sort of wicked
/ luxury. at least for monks. who were
among the earliest to adopt it. but who
were solemnIy warned against its sup
posed peculiar effects. .
Chocolate Cor. as the Mexicans call
it, chocoEalD is the popular name foi
the seeds of the cocoa plant, in a pre-
pared state, generally with sugar and
cinnamon. The Mexicans improve the
| flavor of the inferior sorts of cocoa
seeds by burying them in the earth for
month and allowing them to ferment.
The nutritious quality of either cocoa
or chocolate is entirely owing to the
oil or butter of cocoa which it contains.
Cocoa-nibs. the best form of taking this
production, are the seeds roughly
crushed When the seed is crushed be-
tween rollers, the result is flake cocoa.
Common cocoa is the seed reduced to
a paste and pressed into cakes. The
CHEAP kinds of chocolate are said to be
largely adulterated with lard, sage and
red lead-a pernicious mixture for
healthy stomachs; but what must it be
for weak stomachs craving for food ut
once nutritious and easy OF digestion?
The "patent" chocolates are nothing
more than various modes OF preparing
the cocoa seeds.
The ladies of Mexico are so excess
sively fond of chocolate that they not
only take it several times during the
day, but they occasionally have it
brought to them in church. and during
the service. \ cup of good chocolate
may. indeed, afford the drinkerstrength
and patience to undergo a bad sermon.
The bishops opposed it for Il time. but
they at length closed their eyes to the
practice. Spain welcomed the gift Of
chocolate made her by Mexico with as
much enthusiasm as she did that of
gold by Peru; the metal she soon
squandered, but chocolate is still to be
found in abundance in the Peninsula.
1t is an especial favorite with ladies and
monks, and it always appears on oc-
casions when courtesy requires that re-
freshments should be offered. The
Spanish monks sent pesents to their
brethren in French mOnasteries; and
,f tint, ha,. 4!
Louis NH, of France, brought sup
ply of chocolate from Spain, and it
henccforth became an established Gus
tom. :.
In the days of the Regency it was far
more commonly consumed than coffee,
for it was then taken as an agreeable
aliment, while coffee was still looked
upon as a somewhat strange beverage,
but certainly akin to luxury. In the
opinion Of Linn@us it must have sur
passed AL other nutritious prepara-
tons, or that naturalists would hardly
have conferred upon it, rs he did, the
the gods The fayorite drink of the
Emperor Napoleon was choca. a mix.
ture of coffee with milky and clioco.
late.
Invalids will do we'll to remember
that chocolate made with vanilla is in.
digestiblc and injurious to the nerves.
Indeed, there are few stomachs at al
that can bear chocolate rs q daily meal.
1t is highiy-concentrated aliment.
and all such cease to act nutritiOusly il
taken into daily use.-HonseaOye.